This authentic better-than-takeout Thai Pineapple Fried Rice is the perfect savory/sweet recipe to satisfy …

introduction

This authentic better-than-takeout Thai Pineapple Fried Rice mixes sweet pineapple, savory soy, and warm curry in one pan. It is quick to make and bright in flavor. For another easy, crowd-pleasing dish idea, try a related baked brunch brioche French toast casserole recipe for a sweet breakfast option.

why make this recipe

Make this recipe because it is fast, full of flavor, and uses simple ingredients. Leftover rice becomes a great base. The pineapple adds fresh sweetness and texture. It is better than takeout because you control salt, oil, and spice.

how to make Thai Pineapple Fried Rice

This method keeps each ingredient bright and prevents mushy rice. Use day-old rice for best results.

Ingredients :

• 3 cups cooked white rice, chilled (day-old rice)
• 1 cup fresh pineapple, diced (or canned, drained)
• 2 tablespoons vegetable oil
• 2 eggs, beaten
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup frozen peas and carrots
• 2 green onions, sliced
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce (optional)
• 1 teaspoon curry powder
• 1/2 teaspoon sugar
• 1/4 teaspoon white pepper or black pepper
• 1/4 cup roasted cashews (optional)
• Lime wedges for serving
• Fresh cilantro for garnish (optional)

Directions :

1. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add beaten eggs and scramble until just set. Remove eggs and set aside.
2. Add the remaining oil. Stir-fry onion until soft, about 2 minutes. Add garlic and cook 30 seconds.
3. Add peas and carrots and cook 1–2 minutes until heated.
4. Stir in pineapple and cook 1–2 minutes to warm and caramelize slightly.
5. Add chilled rice, breaking up any clumps. Stir-fry to mix and heat through, about 3–4 minutes.
6. Sprinkle curry powder over the rice. Add soy sauce, fish sauce (if using), sugar, and pepper. Toss everything to coat evenly.
7. Return scrambled eggs to the pan and mix. Stir in green onions and cashews.
8. Taste and adjust salt or soy sauce if needed. Serve hot with lime wedges and cilantro.

how to serve Thai Pineapple Fried Rice

Serve in a shallow bowl or in a hollowed pineapple for a fun presentation. Offer lime wedges on the side. Pair with simple grilled chicken, shrimp, or a light soup.

how to store Thai Pineapple Fried Rice

Cool to room temperature, then store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, adding a splash of water or oil to loosen the rice. Do not freeze pineapple rice; thawing changes the texture of the fruit.

tips to make Thai Pineapple Fried Rice

• Use day-old rice so grains stay separate.
• Keep heat high and stir often to avoid steaming the rice.
• Cut pineapple into even small pieces so they warm quickly.
• Taste as you go and adjust soy or fish sauce for salt.
• For more crunch, add toasted cashews or roasted peanuts at the end.

variation (if any)

• Protein options: add cooked shrimp, diced chicken, or tofu.
• Make it vegetarian: skip fish sauce and use extra soy sauce and a pinch of mushroom powder or miso.
• Spicy version: add sliced chilies or 1/2 teaspoon chili flakes while cooking.

FAQs

Q: Can I use brown rice?
A: Yes. Brown rice works but needs a little extra oil and longer stir-fry time to heat through.

Q: Can I make this gluten-free?
A: Use tamari or gluten-free soy sauce and check that fish sauce (if used) is gluten-free.

Q: How do I keep the rice from clumping?
A: Break up clumps before cooking and use chilled, day-old rice. Stir constantly on high heat.

Q: Can I use canned pineapple?
A: Yes. Drain it well and pat dry to reduce extra juice that can make the rice soggy.

Q: Is there a substitute for curry powder?
A: Use a pinch of turmeric and a little cumin if you do not have curry powder, but the flavor will differ.

Thai Pineapple Fried Rice

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stir-frying
• Cuisine: Thai
• Diet: Vegetarian

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Description

Quick and flavorful Thai Pineapple Fried Rice with sweet pineapple and savory soy sauce, perfect for a quick meal.

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Ingredients

Scale 1x2x3x

• 3 cups cooked white rice, chilled (day-old rice)
• 1 cup fresh pineapple, diced (or canned, drained)
• 2 tablespoons vegetable oil
• 2 eggs, beaten
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup frozen peas and carrots
• 2 green onions, sliced
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce (optional)
• 1 teaspoon curry powder
• 1/2 teaspoon sugar
• 1/4 teaspoon white pepper or black pepper
• 1/4 cup roasted cashews (optional)
• Lime wedges for serving
• Fresh cilantro for garnish (optional)

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Instructions

1. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add beaten eggs and scramble until just set. Remove eggs and set aside.
2. Add the remaining oil. Stir-fry onion until soft, about 2 minutes. Add garlic and cook 30 seconds.
3. Add peas and carrots and cook 1–2 minutes until heated.
4. Stir in pineapple and cook 1–2 minutes to warm and caramelize slightly.
5. Add chilled rice, breaking up any clumps. Stir-fry to mix and heat through, about 3–4 minutes.
6. Sprinkle curry powder over the rice. Add soy sauce, fish sauce (if using), sugar, and pepper. Toss everything to coat evenly.
7. Return scrambled eggs to the pan and mix. Stir in green onions and cashews.
8. Taste and adjust salt or soy sauce if needed. Serve hot with lime wedges and cilantro.

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Notes

Use day-old rice for best results. Add cooked shrimp, diced chicken, or tofu for protein. For a vegetarian option, skip fish sauce and use extra soy sauce.

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Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 7g
• Sodium: 800mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 58g
• Fiber: 4g
• Protein: 12g
• Cholesterol: 120mg